I’m in the lunch lineup with another Avenue staffer, and we’re getting nervous. It’s just a little past noon, and the servers behind the till are making disturbing announcements: They’ve run out fries. They’ve run out of all of the fried chicken varieties save for one. It turns out that we get the last two orders of fried chicken; after we make our orders, a staffer goes to the door and takes down the open sign.
Those in line behind us have to turn around and leave.
Too bad for them; the golden kari chicken meals are ridiculously good. The curry adds a little bit of kick, the skin is crisp, and the chicken is moist. It’s about as close to fried-chicken perfection as you’ll find in the city (and hence, why the kitchen can’t keep up with demand).
As well, the side dishes see southern mainstays get Asian-themed revamps. Coleslaw is served with a sesame dressing and sweet potatoes. Potato salad is served minus the creamy dressing.
After we finish, chef Jake Lee tells us that, every day, he orders 20 more chickens than he did the day before. And, still, he is running out – fast. He brines the chicken the night before, which means he only can have so much on hand. It’s like going to a popular barbecue place; the kitchen goes until it runs out.
So, 11 a.m. lunches, people.
7904B104 St., 780-761-3616
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